Effects of pH on the Composition and Physical Stability of Peanut Oil Bodies from Aqueous Enzymatic Extraction

Figure 7

CLSM images of the peanut oil body microstructure under different pH conditions. (a–e) pH 6.8, 8, 9, 10, and 11, respectively; 1 denotes protein stained green, 2 denotes oil stained red, and 3 denotes oil bodies with oil and protein). According to the previous experimental methods, oil body suspensions were mixed with Nile Red (excitation 561 nm, emission 588 nm) to stain neutral lipids and FITC (excitation 488 nm, emission 517 nm) to stain proteins. In the CLSM results, the oil located in the core of the oil body was labeled with Nile Red to emit red fluorescence, and the protein at the oil body interface was labeled with FITC to emit green fluorescence.